Friday, August 31, 2012

Swordfish with Lemon Parsley Pesto and Aioli

Lemon Parsley Pesto and Aioli

6 cloves of garlic
1 bunch of Italian Parsley
1 bunch of basil
1 lemon zested and juiced
Olive oil (about 1/4 cup)
salt and pepper
Add all of the above into food processor and process for 1 minute. Take out all but two tablespoons. Add in two tablespoons of Mayo. Process for one more minute. That will be your Aioli.

Take your reserved pesto (not the aioli, this will be your dipping sauce) and spread onto both sides of your swordfish. Add some additional salt and pepper and let marinate for at least one hour. Once this has been done, grill and serve with the Aioli!

Friday, August 10, 2012

Fresh Tomato Sauce with Pasta

15 Ripe tomatoes (I peel and seed mine. To peel, make an X on the bottom of the tomato, drop in boiling water for 60 seconds and the peel will come right off.
1 large onion finely chopped
1/2 stick of butter
Olive oil (2 tbs)
Sea salt and pepper
1 lb of Penne
Fresh Basil

In a large saute pan add your butter and oil. Add in your chopped onion and saute for 5 minutes. Add in your chopped tomato, salt and pepper and let cook for about 15 minutes. During this time smash the tomatoes with the back of a wooden spoon.
Add your cooked pasta to the pan and saute for 5 minutes in the sauce. Serve with Parmesan cheese and fresh basil.

Have lots of Eggplant?
*You can also cube eggplant and fry in oil for 5 minutes and toss this in too. This would now be Pasta alla Norma.